Ingredients
Hot Chocolate Base
- 4 1/2 cups canned coconut milk (about 3 full cans)
- 1/2 cup semi-sweet chocolate chips
- 1/4 cup unsweetened cocoa powder
- 1/4 cup real maple syrup (use more or less to taste)
- 1 tablespoon vanilla extract
- 1 pinch flaky salt
For Serving and Garnish
- Coconut whipped cream
- Grated cinnamon or chocolate shavings (optional)
- Regular marshmallows
Snowman Marshmallows Decoration
- Pretzel sticks
- Rosemary sprigs
- Melted chocolate
- Peppermint meringue cookies
Instructions
- Prepare the hot chocolate on stove-top: In a large pot, combine the canned coconut milk, semi-sweet chocolate chips, unsweetened cocoa powder, maple syrup, vanilla extract, and a pinch of flaky salt. Place the pot over medium-low heat and stir frequently. Heat the mixture until it is scalding and steaming hot but avoid bringing it to a boil to prevent burning. Continue stirring to ensure the chocolate melts evenly and nothing sticks to the bottom.
- Serve the hot chocolate: Once the cocoa is hot and steaming, ladle it into mugs. Top each serving with a generous dollop of coconut whipped cream and additional marshmallows if desired. Optionally, garnish with grated cinnamon or chocolate shavings for extra flair. Enjoy your creamy coconut hot chocolate immediately.
- Slow cooker method (alternative): Place the coconut milk, chocolate chips, cocoa powder, maple syrup, vanilla extract, and salt into the slow cooker bowl. Cover and cook on low heat for 2 hours, stirring occasionally to ensure even heat distribution and smooth texture. After 2 hours, switch the slow cooker to warm mode and keep the hot chocolate warm for up to 2 more hours until ready to serve.
- Make snowman marshmallow garnishes: Slide one marshmallow onto the middle of a pretzel stick, then press another marshmallow onto the bottom end of the stick. Tie a rosemary sprig around the top portion of the pretzel to resemble a scarf. Slide another marshmallow onto the pretzel stick to secure the rosemary. Repeat this to create three marshmallow ‘snowmen’ on pretzel sticks. Place the assembled snowmen flat on a parchment-lined baking sheet.
- Decorate snowmen with chocolate and meringue: Pour melted chocolate into a small ziplock bag and snip a tiny corner to create a piping bag. Use the melted chocolate to draw eyes, a nose, a smile, and buttons on each marshmallow snowman. Add a small dollop of chocolate on top of each snowman’s head and press a peppermint meringue cookie into the chocolate to form a hat. Chill the decorated snowmen in the refrigerator for about 10 minutes, or until the chocolate is firm and set.
- Storage tips: Store unused snowman marshmallows in a sealed container at room temperature for up to one month. If storing for longer than a day, omit the rosemary sprigs to maintain freshness and texture.
Notes
- Use canned coconut milk for best creaminess and flavor.
- Adjust maple syrup to your preferred sweetness level.
- Do not boil the mixture to prevent scorching the coconut milk and chocolate.
- The snowman marshmallows can be customized with different decorations or used as a fun garnish for any hot chocolate.
- Slow cooker method is ideal for making ahead and keeping warm for gatherings.
- Store marshmallow decorations separately to avoid sogginess if made in advance.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Beverage
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
